Ricotta and Squash Blossom Pizza

• Vegetarian

• Produce

  • 2 cups Basil, fresh packed leaves
  • 4 Garlic cloves
  • 6 Squash, blossoms
  • 1/2 Zucchini

• Condiments

  • 1 1/2 tbsp Honey
  • 1 fresh 1 tsp fresh squeeze Lemon juice
  • 3 tbsp Pesto

• Baking & Spices

  • 2 1/4 tsp Active yeast, dry
  • 1 cup All-purpose flour
  • 2 1/2 cups Bread flour
  • 1 tsp Granulated sugar
  • 1 sprinkle Nutmeg
  • 2 Salt and pepper
  • 2 tsp Sea salt, fine

• Oils & Vinegars

  • 10 tbsp Olive oil

• Nuts & Seeds

  • 1/3 cup Walnuts, lightly toasted

• Dairy

  • 1/3 cup Fontina
  • 1/2 cup Mozzarella
  • 1/3 cup Parmesan cheese, grated
  • 1/3 cup Whole milk ricotta

• Liquids

  • 1 1/2 cups Water

Found on thelittleepicurean.com

Ingredients

• 2 1/4 tsp dry active yeast
• 1 tsp granulated sugar
• 1 1/2 cups warm water, about 110 degrees F
• 2 1/2 cups bread flour
• 1 cup all-purpose flour
• 2 tsp fine sea salt
• 2 Tbsp olive oil
• 1 1/2 Tbsp honey
• 2 cups fresh basil leaves, packed
• 1/3 cup lightly toasted walnuts, roughly chopped
• 1/3 cup grated parmesan cheese
• 4 garlic cloves, roughly mined
• 1 tsp fresh squeeze lemon juice
• 1/2 cup olive oil
• salt and pepper, to taste
• 1/2 zucchini, thinly sliced
• 6 squash blossoms, stamens removed
• 3 Tbsp pesto
• 1/2 cup shredded mozzarella
• 1/3 cup shredded fontina
• 1/3 cup whole milk ricotta
• a sprinkle of freshly grated nutmeg
• salt and pepper, taste

Directions

• Dough: In small bowl, whisk together yeast, sugar, and warm water. Let sit for 5-7 minutes until mixture cloudy and foamy. In the bowl of stand mixer fitted with a hook attachment, whisk together bread flour, all-purpose flour, and salt. Pour in yeast mixture. Mix together on low speed until dough starts to come together. Add olive oil and honey. Increase speed to medium and mix until dough has come together to form a smooth ball, about 3 minutes. If dough is too sticky and does not pull away from the sides of the bowl, add 1/2 Tbsp of all-purpose flour at a time. Transfer ball of dough to a lightly greased large bowl. Cover bowl with plastic wrap and place kitchen towel over bowl. Allow to rest for one hour until dough has doubled in size. Punch down dough and place on a lightly floured work surface. Divide dough into two equal parts. Lightly cover dough with plastic wrap and allow to rest for 15 minutes before shaping into pizza.* Pesto: In a food processor, pulse together basil leaves and walnuts about 10-15 times until contents have begun to break down. Add parmesan, garlic and lemon juice. Pulse a couple more times until new ingredients have been distributed. With the food processor running, slowly add the olive oil until mixture comes together like a paste. Add salt and pepper to taste. Transfer pesto to an airtight container and store in the fridge until ready to use. Toppings and Assembly: Preheat oven to 500 degrees F. Warm up a lightly oiled skillet over medium heat. Gently sauté sliced zucchini and squash blossoms to slightly softened. Transfer to a plate until ready to use. Spread about 1 Tbsp of olive oil in a 12-inch cast iron skillet. Place dough in oiled skillet and gently push and pull dough to fit the bottom of the skillet. Spread 3 Tbsp pesto on dough, leaving about 1/2-inch border around the pizza. Sprinkle mozzarella and fontina evenly over the pesto. Arrange zucchini and squash blossoms on top. Distribute spoonfuls of ricotta over the pizza. Lightly sprinkle freshly grated nutmeg over pizza. Season with some black pepper. Transfer skillet to a stove over med-high heat. Warm up the cast-iron and cook pizza dough for about 3 minutes until the bottom of the crust has set and the oil is bubbling along the outer rim of the pizza. In order to have a more defined crust, use a spatula to create an indent around the toppings to separate the crust. Transfer the hot skillet into the preheated oven. Bake for 8-12 minutes until cheese has melted and is bubbling. Remove from the oven and let sit for 2-4 minutes until unmolding. Place pizza on a cutting board and use a sharp knife or pizza wheel to cut into slices.